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Sensory Evaluation of Food – A New Trend for Assessing Food Quality

Ángel A. Carbonell-Barrachina
Ángel A. Carbonell-Barrachina
   | 09 apr 2019
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Pubblicato online: 09 apr 2019
Pagine: 1 - 2
DOI: https://doi.org/10.2478/arls-2019-0001
© 2019 Ángel A. Carbonell-Barrachina, published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Ángel A. Carbonell-Barrachina
Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela, Department of Agrofood Technology, Food Quality and Safety Research GroupOrihuela, Spain
eISSN:
2543-8050
Lingua:
Inglese
Frequenza di pubblicazione:
Volume Open
Argomenti della rivista:
Geosciences, Cartography and Photogrammetry, Life Sciences, Biotechnology, Plant Science, Medicine, Veterinary Medicine
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